Winter Squash & Lemon Soup
This autumnal soup is sweet and creamy without any cream. A nice accompaniment would be very thin slices of toasted sourdough bread and a tossed escarole salad with a simple vinaigrette.
Gingered Fruit Compote
To section an orange, remove the peel and any spongy pith, then use a sharp knife to cut in between the membranes to release the sections. Do this over a bowl to catch the orange sections (and juice) as you work.
Butternut & Sweet Potato Bisque
Fresh ginger and ground coriander spark this naturally sweet soup, fragrant with the flavors of sweet potato and squash.
Blueberry-Apricot Quick Bread
If you use fresh blueberries in this recipe, check the bread after 50 minutes: Since fresh blueberries are not as wet as frozen, the bread may bake somewhat faster.
Carrot-Pepper Slaw
Let the salad sit for awhile to develop the flavors. Or make it the night before to take to work with you the next day.
Lobster with Dipping Sauces
Lobster-without melted butter-is the ultimate low-fat (and low-cholesterol) splurge. Try one (or all) of the sauces on our website. (The nutritional analysis does not include the dipping sauces.) We’ve added some fresh herbs to the lobster cooking water, but they are not absolutely necessary.
Green Herb Broth
Cilantro roots pack a lot of cilantro flavor. If you can get cilantro with roots, definitely add them to the stockpot. Wash them well as they frequently have soil clinging to them.
Penne with Ratatouille Sauce
The famous vegetable stew of Provence, ratatouille, redolent of fresh herbs and plenty of garlic, serves as an ideal topping for pasta. Pretty here over penne pasta, this ratatouille sauce can also be layered with cooked lasagna noodles, sprinkled with cheese, and baked.
Dilled Green Bean & Mushroom Salad
Canned sliced water chestnuts are a quick way to add a bit of heft as well as crunch to a vegetable salad.
